A96.5
BARCLAY AT SOUTHPARK
4801 BARCLAY DOWNS DR, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060019974
Latest gradeA (96.5)
Last inspectedOct 12, 2026
Inspections on record19
On record sinceMar 29, 2021
Score history
Mar 29, 2021Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 96.5 · 7 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
** Observed raw burger on speed rack sit above hotdogs, raw shrimp/chicken stored mix and touching with turkey sandwich, sweet potato and hotdog on same sheet pan on speed rack in double door refrigerator. CDI- PIC rearrange items and discussed with staff who worked on that speed rack tat the time of inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
**Observed blue cheese dressing, ranch dressing, mix green, lettuce, parm cheese, cut fruits, boiled egg, grilled chicken holding temperature above 41F on cold top, drawer. CDI- PIC volunteer to discard items at the time of inspection.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
***Observed hard boiled eggs was placed on cold top, grilled chicken in drawer, crumble hard boiled egg placed in drawer with plastic wrapped on top. All items made this morning and place in the unit intent to cool as time goes. CDI- Cooling methods and cooling time/temperature discussed in detail with PIC and staff at the time of inspection. Ensure to use proper cooling methods along with appropriate unit for effective cooling results. All food shall be cold before putting on cold top or any unit for serving.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
**Observed salmon in reduced oxygen packaged in WIC, looking at the label it says “remove item from film prior to thawing”. Items were not removed before thawing. Ensure to follow the instructions on box or label for food safety.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
** Observed no label on white big bins for sugar, flours.. Ensure to label all working containers.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
** Observed flies in the kitchen and dining room. Keep all pests away from premises.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
** Observed metal pans, plastic bins stacking up and stored as clean. Ensure to let washed and cleaned items air dry before stacking them away for use.
Jun 23, 2026 A 100 · 0 violations
Inspector comments: No violations observed.
No violations were recorded for this inspection.
Feb 25, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 15, 2025 A 98.5 · 2 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at hand sink near dish machine. CDI- soap provided.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork chops holding above 41F in cold drawers. See temperature chart. CDI- pork chops voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Jun 26, 2025 A 99 · 2 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed coleslaw prepped 30 minutes prior to inspection cooling in RIC covered with Saran Wrap. Coleslaw at 47F. CDI- coleslaw moved the WIF and wrap removed to aid in cooling process. Ensure foods are cooled in WIC or WIF, and uncovered. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling around vents above dish machine area. Keep clean.
Jan 9, 2025 A 97 · 4 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed mashed potatoes and cut melons in RIC at 48F and 46F. Items have been cooling since last night. CDI- both items voluntarily discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed mashed potatoes and cut melon cooling in RIC since last night tightly covered with Saran Wrap. Cool foods in the WIC or WIF, and leave foods uncovered/vented while cooling. CDI- both items voluntarily discarded REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged fish thawing in packaging in WIC. CDI- EHS discussed proper thawing method of reduced oxygen packaged fish.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 0ppm. CDI- bucket remade and tested at proper concentration. REPEAT
Aug 7, 2024 A 97 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed spinach and lettuce. CDI- storage rearranged. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine at 0ppm chlorine. Through discussion with PIC, dish machine was previously high temp, but has been switched to a chemical dish machine. Dish plate thermometer was ran through and read 155.3F. PIC contacted Ecolab to come out and repair dishwasher. Until then, 3 compartment sink will be used to sanitize multi-use equipment and utensils. Verification visit will occur no later than 8/9 to ensure that dish machine is working properly. -1.5 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple TCS foods wrapped tightly with Saran Wrap while in the process of cooling. To ensure that foods meet cooling parameters, leave food uncovered while in the cooling process. CDI- items uncovered. REPEAT -1 point-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork thawing under running water that measured 81F. When using this method of thawing, water needs to be 70F or below. CDI- water temperature adjusted. REPEAT -0.5 points-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. CDI- bucket remade to proper concentration. -0 points-
Feb 26, 2024 A 95.5 · 11 violations
Inspector comments: Post a grade card at all dining areas.
#5 · Procedures for responding to vomiting & diarrheal events −0.5
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed PIC said there was no cleanup plan/procedure
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −1
5-202.12 Provide at least 100F water at handsinks. Observed hand sinks <100F in several areas. Observed hand sink water >125F at several hand sinks, this is a burn hazard, regulate hand sink water temps with provided mixing valves. Verification required
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink. CDI-towels provided
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at bistro hand sink at salad prep. Verification required
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 chicken breast roasts still cooling from previous night. See temp sheet. Breasts were still in roasting pan, tightly wrapped in foil they were cooked in. CDI-voluntarily disposed of
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast potatoes < 135F under heat lamp. If heat lamp doesn’t maintain temp >135F an alternate SOP may be required. CDI-voluntarily discarded
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in floor 5 cooler 44F. Through discussion staff fills refrigerators from cart going floor to floor. Streamline process so food doesn’t sit on cart getting out of temp. CDI- through discussion
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed improper consumer advisory. Majority of items with asterisked. Only the items that are served under-cooked or the customer has a choice of it being prepared uncooked should be asterisked. Items like chicken, should not be asterisked. Verification required
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped whole turkey breasts cooling in WIC. Cooling foods cannot be tightly wrapped, venting is required for heat to escape. Large, thick, dense items are hard to cool and need to be cut into smaller pieces, put into shallower pans, etc. CDI-through discussion
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed meat on counter to thaw. CDI-put under cold running water
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several staff working with food wearing watches and bracelets.
2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed one cook wearing a band-aid on his finger and not wearing gloves. If bandages are worn they need to be covered even when assembling products and getting ready to start actual food handling.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed high temp dish thermometer not working. Verification required.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed refrigeration, microwaves, hot holding units and drawers need cleaning of spills.
Sep 19, 2023 A 96 · 7 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed scrambled eggs, sausage Patties, oatmeal, sausage gravy holding temperature below 135F under the heat lamp while actively serving breakfast. CDI- Items was cooked within two hours, and allowed to be reheat to 165F and keep hot at least 135F during inspection. Hot holing methods discussed with PIC at the time of inspection -1.5 pts-
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cooked asparagus, slice tomatoes, cut tomatoes and lettuce, cheese holing temperature above 41F in low boy cooler #9 below the grill. CDI- PIC volunteer to discard all items at the time of inspection. PIC had a work order to get a replacement of the unit. Meanwhile NO TCS food will be held in the unit until the issue fix. Point remain the same at this time. -1.5 pts-
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spices containers, oil bottles stored underneath a soap dispenser behind hand washing sink at the from bistro. CDI- PIC removed all items to the side. Place all items where it’s safe and not possible come across any contamination. -0 pts-
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed pasta salad trying to cool with plastic wrapped around the big bus tub. Temperature was not drop quickly enough to possibly cool food Dow in time. CDI- PIC unwrapped and put food in blast chiller to quickly cooling it. -0.5 pts-
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking after cleaning. Ensure to air dry dishes before stacking them up and store away. -0 pts-
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes stored on the floor in WIF. Ensure to put all boxes by the end of shift on the delivery day. -0 pts-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed under the grill, low boy cooler #9 bottom drawer is not closing tightly causing TCS food temperature in the drawers above 41F. PIC had a work order to get the unit fix as soon as possible. Work order was presented to EHS via email confirmation. TCS foods will not be stored in the unit until the problem fix. -0.5 pts-
Jun 26, 2023 A 95.5 · details not yet loaded
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Mar 30, 2023 A 98.5 · details not yet loaded
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Dec 13, 2022 A 97 · details not yet loaded
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Sep 28, 2022 A 96.5 · details not yet loaded
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Jun 30, 2022 A 99 · details not yet loaded
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Mar 31, 2022 A 99 · details not yet loaded
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Nov 22, 2021 A 99 · details not yet loaded
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Sep 27, 2021 A 99 · details not yet loaded
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Jun 15, 2021 A 98.5 · details not yet loaded
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Mar 29, 2021 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BARCLAY AT SOUTHPARK” or State ID 2060019974). Inspection type (routine vs. follow-up) is not published in the county's data.